Democratic Sentinel, Volume 17, Number 37, Rensselaer, Jasper County, 29 September 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Boiled Corn. —Remove the outside husk, leaving the inner oae on; put into salted boiling water and boil rapidly. When done, take it out, drain, pull the silk from the end of the cob and servo in the husk. Or strip off the husk and free the corn from all the silk, put in boiling water and let cook half an hour. Serve folded in a hot napkin. Corn Omelet. —Take half a cup of green or canned corn and chop it very line; to that add the yolfc of one egg well beaten, pepper and salt to taste, and two tablespoonfuls of rich sweet milk or cream. Beat the whites of the eggs to a stiff froth and stir in just before cooking; have the griddle very hot and well buttered; pour the mixture in, and when nicely browned turn one-half over the other, as in cooking other omelets. Premium Sandwich. —The “Premium Sandwich” is made as follows: Break a fresh egg in a bowl and beat thoroughly; add one and one-half cupfuls of sweet milk, a saltspoonful of salt and a tablespoonful of melted butter. Beat well and add lightly one and three-quarter cupfuls of sifted flour mixed with one aud one-hnlf teaspoonfuls of baking powder. Bake in roil shaped gem pans. When cool cut lengthwise with a sharp knife, which will not crumble the crust. Spread thinly with butter and cover with finely chopped roast mutton, slightly salted. The mutton must not be overdone, but a trifle rare. As they are cut, lay the two parts of each muffin next' each other, so that thev may fit when put together.—f Good Housekeeping.